Still peeling your butternut squash? Save HOURS by giving up on peeling.

Peeling large root vegetables used to be one of the things that put me off cooking them or even buying them in the first place. The revelation that the caramelised skin of many root vegetables is in fact a delicious addition to both flavour & texture has made them a much more common feature in our kitchen.

My views on when to peel and when not to peel.

Don’t Peel:

• Sweet potatoes: bake whole directly on the oven shelf like a traditional white jacket potato – oozes a little sticky juice while it cooks so place a dish on the shelf underneath to keep the oven clean. No need to pierce, no need for oil. If you want a smooth mash you could remove the skin after baking (tons easier than peeling before) or just keep the fibre & throw it all in the blender.
• Butternut squash: roast whole on a low temperature or slice & lightly oil for a faster bake. Delicious slightly crispy skin.

Don’t Peel but Don’t Eat the Skin

• Pumpkin: you can definitely roast with the skin on & scoop out the flesh. Try eating the skin if you wish but personally I found it too bitter.

Peel:

• Celeriac: usually too gritty to try eating all the skin.

 

What?	To Peel or Not to Peel?	Eat the Skin?
Sweet Potato	Don’t Peel	Yes
Butternut Squash	Don’t Peel	Yes
Other Small Squash	Don’t Peel	Yes – check not too bitter
Pumpkin	Don’t Peel	No
Celeriac	Peel	No